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    You are in: Home / Recipes / Very Low Calorie Vegetable Soup Recipe
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    Very Low Calorie Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 20 mins

    20 mins

    10 hrs

    romanladee's Note:

    All of these vegetables are considered by some to be "negative calorie." They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. This soup is made in a HUGE stock or lobster pot and really needs to be cooked for 8-10 hours to get the desired stew-like texture. I cook it about 5 hours the first day and then enjoy it as a vegetable soup. The next day it cooks another 5 or 6 hours and it becomes thick and more hearty. It's like having two soups in one. The amount of water you use depends on the size of your pot. I used at least a gallon of water. You can also use Knorr's cube of your choice or extra onion soup mix if you desire a more intense flavor in your soup. I ate this soup for three days with some additional fruit and vegetables during the day and lost 4 pounds. A very tasty and filling way to drop a few.

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    Units: US | Metric


    1. 1
      Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
    2. 2
      This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.

    Ratings & Reviews:

    • on July 11, 2008


      This is a great, filling soup! I only used the two envelopes of onion soup and I do think it needs a little extra boost - next time I'll use some bullion or more onion soup mix. Thanks for the recipe! I will definitely be making it again!

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    • on February 16, 2008


      This is sooo easy and tastes great! I halved the recipe, added courgette and mushrooms, took out brocoli and cabbage as I tend to get sick of them while dieting, I also only used 1/4 cup brown rice just to bring the calories down a bit more. I really enjoy this for lunch, I tend to get sick of salad so its a nice change. I don't cook it as long as directed, so mines ready in an hour or so. It is tastier the next day but nice after cooking also, Great Recipe!! Thanks

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    • on January 07, 2011

      Absolutely delicious!

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    Nutritional Facts for Very Low Calorie Vegetable Soup

    Serving Size: 1 (157 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 84.7
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.1 mg
    Sodium 330.5 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 3.9 g
    Sugars 4.8 g
    Protein 3.3 g

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